Dumplings with mushroom filling are a timeless classic that never gets boring and are perfect for both everyday meals and festive tables. The aroma of mushrooms, tender dough, and versatile serving options make this dish so universal. On a holiday table, dumplings look elegant, and their flavor always delights even the most discerning guests.
This recipe brings together tender, homemade dumplings filled with a savory mixture of mushrooms and onions, topped with golden, crispy fried onions. It’s a comforting dish that combines earthy flavors and delicate textures, evoking the warmth and nostalgia of home-cooked meals. Traditional dumplings with mushroom filling and crispy onion bits evoke the taste of childhood, bringing back the warmth and coziness of home.
Dumplings with Mushroom Filling and Crispy Onions – Recipe
Ingredients:
For the dough:
- 400 g flour
- 1 egg
- 200 ml warm water
- 1 tsp oil
- 1 tsp salt
For the filling:
- 500 g mixed mushrooms (button, porcini, chanterelle)
- 2 medium onions
- 3 tbsp butter
- Salt and pepper to taste
- Chopped parsley
For the crispy onions:
- 2 large onions
- 100 ml oil for frying
Preparation:
- In a bowl, combine flour and salt. Make a well, add the egg, oil, and warm water. Mix with a fork, then knead by hand for about 10 minutes. The dough should be elastic but not too stiff. Cover and let rest for 20–30 minutes.
- Wash and finely chop the mushrooms. Dice the onions. In a pan, melt the butter and sauté the onions. Add the mushrooms and cook over medium heat until all liquid evaporates and the mushrooms turn golden, about 15–20 minutes. Season with salt, pepper, and stir in parsley. Let cool.
- Roll out the dough to about 2–3 mm thickness. Using a glass or special cutter, cut out circles about 8 cm in diameter. Place a teaspoon of filling in the center of each circle. Fold in half and press the edges firmly; optionally, press with a fork for a decorative edge.
- Bring a large pot of salted water to a boil. Add the dumplings gradually to prevent sticking. Cook for 5–6 minutes after they float to the surface. Drain into a bowl and toss with a little butter to prevent sticking.
- Peel the onions for the crispy topping and slice into thin half-rings. Heat oil in a pan and fry the onions over low heat until golden and crispy, about 10–15 minutes. Transfer to paper towels to drain excess oil.
- Serve the dumplings on a plate, generously topped with crispy onions. You can also serve with sour cream if desired.